Tag Archives: Potatoes

The Incomplete Pie

Here’s a great alternative if you’re lazy to make a complete pie.

Beef and gravy sitting pretty in a well of potato mash.

 

The Incomplete Pie

For this, instead of using minced meat, I used chunks of beef. Be sure to cut them into small pieces so they’ll be soft when cooked through and not stiff like rubber.

When devouring this treat, take time to enjoy how the gravy flows out once the potato wall is broken.

Outright luxurious.

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Rosemary’s Chicken

I was at the market a couple of days back and came home with a pot of my favourite herb – rosemary.

Isn’t she lovely? (:

I had to test her powers quick. So, wielding a tiny pair of scissors, I snipped off two sprigs. Immediately, there was a whiff of a beautiful virgin blue fragrance. I smiled, before hurrying to the kitchen to whip up some good old roast.

Tray-Roasted Chicken

Chop up some potatoes, and boil them for a while, with a slice of lemon.

Stick a tray into the oven and preheat it to 180°C. While that’s in there, slice a tomato (or use a stalk of cherry tomatoes), and smash a couple of cloves of garlic, leaving the skin on. Then, run the sprigs of rosemary under hot water for a few seconds. Apparently, doing this helps herbs work their magic better.

Prepare your chicken portions and take a deep breath. By now, the aroma of sweet citric goodness should have filled your kitchen.

Smile.

Once the oven’s almost ready, drain your potatoes and let them steam dry. This way, you’ll have crispier roasted potatoes.

Get the tray out of the oven. Stick the chicken parts in, together with the garlic, tomatoes and rosemary. Toss the potatoes in, and squeeze whatever juice is left of that lemon into the tray as well. Then, the lemon goes into the tray too, not the bin.

Sprinkle with salt and pepper, drizzle olive oil and give it all a splash of white wine. Chuck it back in to the oven; the middle tray for about an hour or so. At the halfway mark, take the dish out and splash in a little more wine. Then, using a spoon or ladle, douse everything in the tray with its own juices, before sending it back into the heat.

When the timer goes off, your dish should look something like this.

It was so good, I wound up finishing everything myself. :D


Shepherd’s Pie

What better day to share about Shepherd’s Pie than on Easter Sunday, the day our shepherd, Jesus Christ resurrected from the dead.

It’s really simple to make one and the best part about it, you can go crazy with whatever goes inside. It’s basically a potato mash and a minced meat filling. Here’s the rough structure to how you can make one:

The Potato Mash

Slice the potatoes and toss it into a pot of boiling water. I like using small potatoes because they cook faster, but whichever you use doesn’t really matter. Sometimes, I toss in some carrots as well. This gives the mash a little mix of orange with yellow. You can even try it with sweet potatoes, or purple ones. Try it out and let me know!

Once the root veggies are translucent, drain and mash with a small hunk of butter, a splash of milk, some grated cheese of your choice and a sprinkle of salt and pepper. Oh, if you’re wondering, I actually do leave the skin of the potatoes on for two reasons – one: it adds variety to the bite texture, and two: I’m lazy to skin them.

The Minced Meat Filling

While the potatoes are soaking in the very hot boiling water, prepare your kickass filling. The traditional meat used should be lamb, hence the name. But people I’ve made it for like it better when it’s a ‘cowherd’ pie. Yes, beef is my meat of choice. You can use peas, mushrooms, carrots, onions, green beans, and whatever tickles your fancy in a meat pie. Just make sure everything is chopped up nice and pretty before you dump them together.

When it comes to herbs, basil, oregano, sage, thyme or rosemary will add a lovely aroma. Again, whichever you prefer. Cook everything with a splash of red wine, salt and pepper. Ah yes, and if it’s beef, be sure to include a bit of vinegar in the mix. Finally, this is extremely unconventional but I don’t like it when my beef isn’t a rich dark brown, so to solve this, I turn to a few drops of my trusty blackening agent i.e. Dark Soy Sauce.

The Shepherd’s Pie

Once both components are ready, grab a roasting dish and fill the base with a thin layer of potato mash. Next, enters the filling and finally, the mash again to cover everything up lovely. Sometimes, (when you have not enough mash) you can leave out the base layer.

See, it’s not difficult. Try it, and remember, it’s all up to you! (:

Last but not least, everyone here at Cook for Myself would like to take this opportunity to wish you a Happy and Holy Easter!